Country Fried Steak
1 lb Round steak
2 tbs Bacon grease or canola oil
1/2 cup Flour
2 tbs Flour
1/2 tsp Salt
2 cups Milk
1/4 tsp Pepper
Trim visible fat from meat and cut into 4 equal serving pieces. Pound steak with
a mallet to tenderize it. Mix flour, salt, and pepper in a shallow, wide bowl
and dredge each piece of meat ( I pound the flour right into the meat ) coating
well on both sides. Heat grease or oil until hot but not smoking in a heavy,
wide skillet with a lid.
Brown the meat pieces on both sides, turn heat down a bit, cover and let steak
fry like chicken for 15 to 20 minutes, until done. Remove cover and let steak
crisp for about 5 minutes. Take steak from the pan and drain.
Leave about 2 tablespoons of drippings and all the browned flecks of crust
in the pan. Turn the heat a bit lower, sprinkle flour into the drippings and
stir to keep from lumping while it browns. Slowly add milk, stirring. Let it
cook until thick, about 3 to 5 minutes. Taste and add seasoning, if needed.
Serve gravy on the side.